Milton Brook Ceramic Pie Dishes: Baking the Perfect Pie

21st July 2015

To master the perfect pie you need to cook with quality ingredients, use the right tools and have patience. Baking the perfect pie isn’t easy, take notes and adapt your method each time; it’s an art not a science.

Here are some of our top tips:

– Keep all tools and ingredients cool to enhance the performance of the perfect pie

– Handle the pastry dough to a minimum, overworking the dough will make it tough

– The pastry dough should be firm enough to roll but soft enough to demand careful lifting

– Wrap the pastry dough in cling film and set it aside in the fridge to rest for 30 minutes before rolling

– Roll out half of the pastry dough then line the bottom of the pie dish

– Put the pie funnel in the centre of the pie dish, then add the filling

– Roll out the remainder of the pastry dough and drape the pastry lid over the top and push down gently on the top of the funnel to reveal the figurine, press the edges firmly down to seal. Crimp the edges around the pie dish

– For a fruit pie, brush with a little milk, sprinkle with caster sugar and bake

– For a savoury pie, to achieve a golden crust brush with a beaten egg and bake